Pork Chops With Spicy Roasted Beets - cooking recipe

Ingredients

1 tsp black peppercorns
1 tsp coriander seeds
1 tsp allspice
1 1/2 tsp cumin seeds
2 cloves garlic, halved
1 None red chilli, deseeded and cut into strips
1 tsp sea salt
8 tbsp olive oil
6 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder finely chopped
16 None small raw beetroots, peeled
8 None small pork chops (about 50g each)
3 tbsp balsamic glaze
150 g creamy goat's cheese, crumbled

Preparation

Preheat the oven to 400\u00b0F. To make the beet marinade, grind the peppercorns, coriander, allspice, and cumin with a mortar and pestle. Transfer spices a frying pan, add the garlic, and gently toast until browned. Transfer to a bowl and allow to cool a little. Add the chili, sea salt, and 6 tbsp oil to the garlic mixture then stir in the parsley and the beets.
Cut 4 squares parchment paper and lay 4 beets in the center of each. Drizzle over the remaining spicy marinade. Gather the edges together into a parcel and tie with kitchen string. Place in a roasting pan and bake for 1 hour.
Season the pork with salt. Heat 2 tbsp oil in a frying pan and sear the chops for 1-2 mins on each side. Season with black pepper, remove from the heat, and drizzle with the balsamic glaze.
Remove the beets from the oven. Open the packets and sprinkle with the goat cheese.
Serve with the pork chops and the beets garnished with parsley.